RIVM international circular economy knowledge partner As of 7 December 2020, RIVM has become a knowledge partner of the international Platform for Accelerating the Circular Economy (PACE).
Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.
Eating less salt can prevent tens of thousands of heart attacks and strokes Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.